-
-
My review
Excellent Crab Imperial
DOREENBUCH
"A rich, creamy version of an elegant favorite. Great for a dinner party, as it can be made ahead!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 513 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.
- Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
- In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.
- Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.
- Bake 10 minutes in the preheated oven, until lightly browned.
Nutrition Facts
Per Serving: 513 calories; 41.3 g fat; 11.2 g carbohydrates; 21.8 g protein; 143 mg cholesterol; 776 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1013 Ratings
-
-
-
-
-
Most helpful positive review
1/24/2003
This was wonderful. I did make some changes...left out pimiento, g pepper and mushrooms and I doubled the shallots. Also, recipe doesn't say when to add mayo, but I stirred it in at the end. M...
Most helpful critical review
10/24/2010
I live in Virginia where blue crab is a standard. I was very disappointed in this recipe. How you can have Crab Imperial without butter is beyond me, so I added butter. But really I think there ...
Most helpful
Most positive
Least positive
Newest
1/24/2003
This was wonderful. I did make some changes...left out pimiento, g pepper and mushrooms and I doubled the shallots. Also, recipe doesn't say when to add mayo, but I stirred it in at the end. M...
5/4/2005
This was a huge success when I made it for dinner guests recently! It was rich and creamy, and had just the right amount of seasonings that didn't overwhelm the taste of the crab meat. The onl...
8/8/2008
This was excellent! It tasted like something you would get at a resturant. I am from Maryland and have grown up on Good Maryland crabs. This recipe won't let you down. Will definitly make ag...
10/24/2010
I live in Virginia where blue crab is a standard. I was very disappointed in this recipe. How you can have Crab Imperial without butter is beyond me, so I added butter. But really I think there ...
6/11/2011
I found cooking the sherry almost dry and using only 1/2 cup of mayonnaise produced an excellant product. Put under the broiler for a minute to brown nicely.
12/7/2008
Substituted minced celery for green peppers, omitted the mushrooms and doubled the shallots. I could not find gruyere cheese in the grocery store so I just used deli swiss. This was very good on...
1/2/2012
Perfect a special holiday menu, such as Christmas. I minimized the green pepper. Added minced celery, a dash of worceshire sauce, and a smidgen Old Bay seasoning. They're still talking about it....
1/8/2008
This is excellent! Didn't add the mushrooms and only a little bit of green pepper. It was a little runny so next time I will reduce the sherry so there is hardly any left at all. Also didn't ...
2/14/2004
It was good but we didn't get shallots. The store clerk gave us the wrong thing [green onions], but otherwise it was good.